Food Made Fresh: More zucchini than you know what to do with? Try these fritters
Zucchini fritters are a summer staple, especially when the zucchini is coming in heavy on the vines. The wonder of utilizing overgrown zucchini is that they can be peeled, seeded, and grated to use in all types of recipes from casseroles, to zucchini bread, to fritters.
Grated zucchini can be frozen in zip-top bags for up to three months. Simply thaw the frozen zucchini and press between towels to extract the liquid prior to cooking or baking.
When making zucchini fritters with young, smaller zucchinis, the skin will be tender and the seeds small, so no need to peel or seed the squash before grating.
I like to add fresh or dried herbs to the fritters, and my favorite flavor combination is accomplished by adding either chives or dill to the zucchini.
In an effort to reduce fat, I tested making the fritters in a non-stick skillet without oil. They were perfectly cooked in that manner, but I took it a step further and placed the fritters in the air fryer for a bit, which rendered a crispier fritter resembling the ones I’ve prepared with hot oil.
The fritters go well with a dinner of black-eyed peas, sliced tomatoes, and a dipping sauce such as sour cream, or hummus.
Enjoy food made fresh!
Zucchini Fritters
3 cups grated zucchini*
1/2 onion peeled and finely diced
2/3 cup all-purpose flour
1/4 cup cornmeal
2 tablespoons nutritional yeast (optional)
1 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
3/4 cup plant or dairy milk
2 tablespoon fresh chives or dill
*If zucchini is larger and skin is tough, peel and remove any hard seeds prior to grating.
Place grated zucchini in a clean kitchen towel and wrap it tightly to squeeze out liquid. Continue to wring the towel several times to remove as much liquid as possible.
In a medium mixing bowl, add flour, cornmeal, nutritional yeast, (if using), salt, baking powder, garlic powder, and black pepper. Stir to combine.
Add milk to the dry ingredients and stir to incorporate. Stir in zucchini, onion, and chives or dill. Once mixture is well combined, heat a non-stick skillet over medium heat.
Scoop approximately 1/4 cup of the mixture onto the hot skillet and press down with the back of the measuring cup to about 1/4-inch thickness. Cook over medium heat for 3 to 4 minutes until bottom is golden brown. Flip over and brown opposite side for 3 or 4 minutes. You should be able to cook about three at a time, and repeat until all batter is used.
Note: The zucchini will likely produce more liquid while the batter rests in the mixing bowl when cooking the fritters, so stir occasionally.
The fritters can be served at this point. Or, after cooking in the skillet, they can be made crisp in an air fryer set to 400 degrees F. for about 8 minutes.
Serve warm or room temperature with sour cream or hummus, if desired.
ANGELINA LARUE is a food writer, recipe developer and author of “The Whole Enchilada Fresh and Nutritious Southwestern Cuisine.”
This article originally appeared on Lubbock Avalanche-Journal: Food Made Fresh: More zucchini than you know what to do with? Try these fritters
